Brew Log History
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OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
Readings: {{ readingsCount | number }}
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Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
90 oz |
Sprouts - US - Sprouts - Organic Apple Juice90 oz US - Sprouts - Organic Apple Juice |
|
6.3 |
2 |
68.9% |
|
2.60 oz |
MoreBeer - US - MoreBeer - Bittersweet Concentrate2.6 oz US - MoreBeer - Bittersweet Concentrate |
|
30.7 |
1 |
2% |
|
25 oz |
Whole - Raw Organic - Granny Smith Juice25 oz Granny Smith Juice |
|
5.6 |
1 |
19.1% |
|
13 oz |
Water - US - Water13 oz US - Water |
|
0 |
0 |
10% |
|
130.60 oz / $ 0.00
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
0.50 tsp |
Fermaid O
|
|
Other |
Primary |
-- |
|
0.50 tsp |
Pectin Enzyme
|
|
Other |
Primary |
-- |
Yeast
|
Mangrove Jack - Craft Series Cider Yeast
|
|
Amount:
|
250 Milliliters |
Cost:
|
|
|
Attenuation (custom):
|
100%
|
Flocculation:
|
High |
|
Optimum Temp:
|
64 - 75 °F |
Starter:
|
No |
|
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
16 B cells required
|
|
|
Fermentis - Safcider AB-1 [Cider House]
|
|
Amount:
|
125 Milliliters |
Cost:
|
|
|
Attenuation (custom):
|
100%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
65 - 78 °F |
Starter:
|
No |
|
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
16 B cells required
|
|
|
Fermentis - SafCider AC-4 [Fruity]
|
|
Amount:
|
125 Milliliters |
Cost:
|
|
|
Attenuation (custom):
|
100%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
65 - 78 °F |
Starter:
|
No |
|
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
16 B cells required
|
|
|
White Labs - English Cider Yeast WLP775
|
|
Amount:
|
400 Milliliters |
Cost:
|
|
|
Attenuation (custom):
|
100%
|
Flocculation:
|
Medium |
|
Optimum Temp:
|
68 - 75 °F |
Starter:
|
No |
|
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
16 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Priming
|
Amount: 2tsp/10ml
CO2 Level: 2.5 Volumes |
Target Water Profile
Ward 1/21/2021
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
0 |
0 |
0 |
0 |
0 |
0 |
Notes
Mix 1/2 tsp Fermaid O and 1/2 tsp Pectin Enzyme into very hot water to dissolve before pitching. Aerated by shaking for 1 minute before pitching yeast. Did 4 gallon containers per one ice wand, and fermentations where in the high 60's after fermenting overnight. All fermentations still got fully going, even with ice on them.
Juice Yields
Approx 1.3c / 1lbs Organic Granny Smith
Approx 1.1c / 1lbs Non-Organic Granny Smith
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2022-06-21 03:38 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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